 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
An economic take on the classic squab in jade, from Gourmet magazine. It looks like a long list of ingredients, but this dish comes together quickly. Ingredients:
8 ounces can water chestnuts |
1/2 cup snow peas |
4 scallions |
3 heads bibb lettuce |
1 lb lean ground turkey |
2 teaspoons honey |
4 tablespoons soy sauce |
3 tablespoons seasoned rice vinegar |
2 tablespoons minced garlic |
3 tablespoons finely grated peeled fresh gingerroot |
1 tablespoon worcestershire sauce |
1/2 cup water |
1 1/2 tablespoons sugar |
2 teaspoons cornstarch |
2 teaspoons vegetable oil |
1/2 teaspoon sesame oil |
1 cup packed fresh mint sprig |
1 cup packed fresh fresh cilantro stem |
2 cups cooked white rice |
Directions:
1. Rinse and drain water chestnuts and coarsely chop. Diagonally cut snow peas into 1/2-inch-wide pieces and chop scallions. Separate lettuce leaves.
2. In a bowl with your hands mix turkey, 1 teaspoon honey, 1 tablespoon each soy sauce, vinegar, and garlic, and 2 tablespoons gingerroot until just combined. Marinate turkey mixture 15 minutes.
3. In a small bowl whisk together Worcestershire sauce, water, sugar, cornstarch, and remaining teaspoon honey, 3 tablespoons soy sauce, and 2 tablespoons vinegar. In a wok or large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and saute turkey mixture, stirring and breaking up lumps, until just cooked through, about 3 minutes. With a slotted spoon transfer turkey mixture to cleaned bowl. In wok or skillet stir-fry remaining tablespoon each garlic and gingerroot 15 seconds. Add water chestnuts and stir-fry 15 seconds. Add turkey mixture, soy-sauce mixture, snow peas, and scallions and stir-fry until sauce is thickened and snow peas are tender, about 3 minutes. Remove wok or skillet from heat and stir in sesame oil and salt and pepper to taste.
4. Serve turkey mixture, mint, and cilantro on lettuce leaves accompanied by rice.
|
|